Chocolate Chip Zucchini Muffins

If you're staring down a mountain of zucchini from your garden (or your aunt's garden, or your coworker's garden... you get the idea), let me introduce you to one of my favorite ways to put it to good use: Chocolate chip zucchini muffins! These delicious muffins are packed with freshly grated zucchini, cozy spices like cinnamon and nutmeg, and just enough chocolate chips to make them feel like a treat—without being too over-the-top sweet. They’re perfect for after-school snacks or make-ahead breakfasts!

Now I know what you might be thinking: Zucchini and chocolate chips? In a muffin? Trust me, it’s a game-changer. The zucchini melts right into the batter, adding moisture and a delicate texture you won’t believe. I also add sour cream (a secret weapon for keeping baked goods tender and rich) and finish each muffin with extra chocolate chips on top—because why not? Let’s bake ‘em!

Do you squeeze the water out of the grated zucchini for these muffins?

Nope! For this recipe, there’s no need to squeeze the water out of the grated zucchini, which is one less step to worry about. That little bit of moisture is actually a good thing—it helps keep the muffins soft, tender, and wonderfully moist.

How do you keep the chocolate chips from sinking in zucchini muffins?
One of my favorite tricks is to toss the chocolate chips with a tablespoon of flour before folding them into the batter. That light coating helps keep them suspended so they don’t all sink to the bottom as the muffins bake. You don’t need much—just a quick toss does the trick. The thick batter also helps hold the chocolate chips in place.

Should you peel zucchini for zucchini muffins?
Nope, peeling isn’t necessary! Zucchini skin is super tender, and once it’s grated and baked, you’ll hardly even notice it’s there. In fact, I love the tiny bright green flecks of skin in these muffins—it gives them a rustic, homemade look. Just rinse your zucchini, trim off the ends, and grate away.

How do you store chocolate chip zucchini muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. Let the muffins thaw at room temperature. Warm them in a 300-degree Fahrenheit oven for 5 to 8 minutes or in the microwave for 10 to 15 seconds, if you like.